Content

1. INTRODUCTION 1
2. MAIN PART 3
A) DESCRIPTION OF THEME 3
B) RECIPE 5
C) CHARACTERISTICS OF THE BASIC AND AUXILIARY RAW MATERIALS. 8
D) PRODUCT PREPARATION TECHNOLOGY. 10
- preparation of raw materials for production
- dough preparation
- molding (cutting)
- baking, cooling
- test quality indicators
- preparation of finishing semi-finished products
- equipment, artistic decoration
- characteristics of products (quality requirements)
E) COSTS (CALCULATION OF RECIPE) 25
E) ORGANIZATION OF THE WORK OF THE CONFECTIONERY SHOP 28
3. CONCLUSION 31
4. LITERATURE 32

1. Introduction

Confectionery products are called food products of high nutritional value, pleasant taste, aroma, attractive appearance, good digestibility. They are distinguished by a high content of sugar or other sweet substances: honey, xylitol, sorbitol, etc. In addition to sugar, molasses, honey, various fruit preparations (mashed potatoes, preparations, supplies), flour (wheat, soy, oatmeal, corn) serve as raw materials for confectionery products. , starch, milk, dairy products, cocoa products, eggs, fats, nuts, food acids, flavoring agents, etc. Confectionery products are divided into two main groups: sugar and flour. Each of these groups includes several types of products. Caramel, sweets, chocolate, cocoa powder, toffee, dragee, halva, marmalade are classified as sugar, cracker cookies, waffles, gingerbread, muffins, rolls, cakes, pastries are classified as flour.
Confectionery products are produced in a very wide range. More than 2,000 different types and varieties of confectionery products are known. Along with the production of general consumer confectionery products, special-purpose confectionery products are produced: therapeutic for the fight against diabetes mellitus using a sugar substitute - sorbitol and xylitol, with the addition of seaweed.
The development of the confectionery industry is inextricably linked with the industrial production at the beginning of the 19th century of the main type of raw material - sugar from sugar beets. Already in the forties of the 19th century, the first confectionery factories appeared in our country. Before the revolution, the production of confectionery products was concentrated only in large cities - St. Petersburg, Moscow, Kharkov, Odessa. Most of the enterprises belonged to foreign firms.
After the revolution and the civil war, the reconstruction of production was carried out. Many processes have been mechanized. In the first and second five-year plans, a number of new universal and specialized factories were built. These factories were mainly located in the eastern and southern regions of the country, which previously had no confectionery production at all.
During the Great Patriotic War, part of the enterprises took place in parallel with their reconstruction based on new technology. At the same time, the entire confectionery industry was equipped with new machines. Many new confectionery factories equipped with advanced technology were built in Sverdlovsk, Chelyabinsk, Tallinn, etc. Large specialized chocolate factories were built and put into operation in Kuibyshev.
All this, along with a significant increase in the production of confectionery products, improved the geographical location of the industry in the country. Transportation of confectionery products was significantly reduced, as their production was brought closer to the place of consumption.
The construction of new factories took place in parallel with a major reconstruction. Production lines were installed at the enterprises for the production of caramel, sweets, chocolate masses, pastille cookies, gingerbread, cakes.
The technology for the production of many types of confectionery products based on the latest achievements of science and technology has also changed significantly. A number of continuous and in-line processes were developed and introduced into production: the preparation of caramel syrups, the continuous kneading of sugar dough, the continuous process of stewing pastille masses under excessive pressure, the in-line production of chocolate masses. Thus, the main processes for the production of confectionery products have been changed based on the most advanced technology. This made it possible to significantly increase labor productivity in the confectionery industry, improve quality and expand the range of products that are in high demand.
New faster and more accurate methods of analysis have been developed for production control. Instead of classical chemical methods, methods based on measuring various chemical characteristics began to be widely used: refractometry, rotoelectrocolometry, etc.
In the seventies, the production of confectionery rose to a new level. The production of confectionery products, which are in high demand by the consumer, is developing especially rapidly.
The growth in the volume of confectionery production and the improvement of the assortment proceed without a significant increase in the number of workers employed in the industry. This is a consequence of the increase in labor productivity on the basis of the development of the most advanced equipment and technology.

2. Main body
a) Description of the topic
Sand semi-finished product is characterized by good friability. This quality is achieved by the fact that the dough for the shortbread semi-finished product has plastic properties. The recipe, which includes a significant amount of sugar, eggs and fat, and a short kneading of the dough after the introduction of flour provides the necessary plasticity, which is a consequence of the fact that flour gluten does not develop elastic qualities. A large amount of fat, eggs and sugar in the dough recipe makes it difficult for the flour gluten to swell. The plasticity of the dough is also facilitated by the fact that it is used only with low-quality gluten with its content of 28-34%
For kneading dough, various machines are used, most often with two es-shaped blades. When kneading, all the raw materials provided for in the recipe are loaded into the kneading machine, excluding flour. Mix for 20-30 minutes until a homogeneous mass is obtained, add flour and mix again for no more than 1-2 minutes. In this case, the temperature of the dough should be no more than 22 degrees. An increase in temperature during kneading and an increase in its duration to tighten the dough and reduce its plasticity. A semi-finished product baked from such a dough turns out to be flat and deformed. Immediately after kneading, the dough for the shortbread semi-finished product is rolled out into layers 3-4 mm thick. The dough for some cakes is specially shaped into molds in which it is then baked. Baking is done at a temperature of 200-225 degrees. The duration of baking, depending on the thickness of the layer and the type of dough, ranges from 8-15 minutes. The thickness of the finished semi-finished product is 8 mm ..............................

3. Conclusion

Confectionery products produced by the bakery are divided into two groups - pastries and cakes. At the heart of the manufacture of pastries and cakes is the process of production of baked semi-finished products. Baked semi-finished products are produced in the following types: skewer, sand, custard and air-protein. The process of making cakes, in principle, differs little from the process of making cakes. The main difference is the mass of products. So the mass of one cake ranges from 45 to 110 grams, and the mass of the cake - from 0.5 to 2 or more kilograms.
Cakes:
1. Biscuits with protein cream ("Kalach").
2. Biscuit with butter cream ("Hope".
3. Biscuit with chocolate cream ("Truffle").
4. Puff with butter cream (“Napoleon”).
5. Sand cakes ("Honey cake").
6. Air-protein ("Flight").
_
Cakes:
Biscuit
1.biscuits with butter cream
2.biscuits with protein cream
3.bush.
sand
1. shortbread without cream
2. shortbread with cream
3. sand type "Basket"
puff
1. tubules with cream
2.puff type "Napoleon"
Custard
1.custard without cream
2.custard with cream type "Eclair"
Air-protein
1. meringue with fruit layer
2. meringue with an oil layer.
4. Literature

1. Gerasimova I.V. Raw materials and materials for confectionery production. M.: "Food industry", 1977.
2. Lurie I.S. Technology and technological-chemical control of confectionery production. M .: "Light and food industry", 1981.
3. Merkhel P.S. etc. Manufacture of cakes and cakes. M.: "Food industry", 1973.
4. Panfilov V.A. Optimization of technological systems of confectionery production: stabilization of product quality. M.; "Light and food industry", 1980.

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Introduction

The Russian confectionery market, like other sectors of the economy, is facing difficult times. The results of 2008 can be more than clearly demonstrated on the basis of data on the activities of the United Confectioners holding, which includes 15 large confectionery factories in Russia.

In 2008, the total volume of sales of confectionery products of the holding's enterprises, in comparison with the same period of 2007, increased by 27.7% in monetary terms. Sales of confectionery products of the concern "Babaevsky" increased by 22%, the factory "Russian Chocolate" - by 19%, "Rot Front" - by 14%. Last year, the confectionery market recorded the greatest growth in demand for products of such brands as Alenka, Vdohnovenie and Babaevsky. Sales of chocolate in monetary terms increased by 35%, and halva - by as much as 79%, which largely led to the launch of a new production line and the appearance on the market of new halvich sweets from the Rot Front factory.

As we can see, in our country the demand for confectionery is stable, despite the crisis in the economy. What does the Russian consumer pay for? What are the consumer properties of confectionery products, and what are they? We will try to answer these questions in this work.

1. Types of confectionery

Confectionery(sweets, sweets, sweet dishes) - high-calorie and easily digestible food products with a high sugar content, which are distinguished by a pleasant taste and aroma. The following types of products are used as the main raw materials for the preparation of confectionery products: flour (wheat, less often corn, rice, oatmeal, etc.), sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food colorings and baking powder.

Depending on the ingredients used, confectionery products are divided into two main groups: sugary and floury.

Jam, marmalade, marmalade, marmalade

Fruits or berries boiled in sweet syrup, flower petals are classified depending on the technology of preparation and the consistency of the finished product.

Dry biscuits of a special kind, made from batter, consist of thin layers smeared with filling.

Grillage

Candies made from a mixture of caramelized sugar with crushed nuts.

A sweet dish made from fruit or berry juices with sugar and a gelling agent, usually gelatin.

Marshmallow, marshmallow

Confectionery made from mashed and boiled fruits with the addition of beaten egg white.

Candy, toffee, caramel, lollipops

Small sweets in the form of balls, tiles, pads of caramelized sugar, chocolate, molasses, condensed milk and other products.

Dessert dishes in the form of a homogeneous mass of mashed fruit, beaten eggs, butter or cream.

Marzipan

A confection made from an elastic mixture prepared from grated almonds or other nuts with powdered sugar.

· Meringues and meringues

An airy cake made from baked proteins, also with a layer of cream or jam.

Ice cream and sorbet

Frozen milk or fruit and berry dessert.

A sweet dish made from whipped chocolate, fruit, berries, etc. masses with semolina, eggs or gelatin.

· Biscuit

Small confectionery products from non-yeast dough, mainly shortbread, with baking powder.

· Fondant

A soft, fragrant mass of fruit or cream with the consistency of thick sour cream.

· Gingerbread

Solid bakery products made from flour, honey and necessarily spices.

A chilled, airy dish prepared by whipping fruit puree with sugar and egg white.

Sweet pies, pies, cheesecakes, rolls, donuts, muffins, rum women

Bakery products made from yeast, puff, unleavened rich, custard and other dough of various shapes and sizes, with or without filling, baked or fried.

A fluffy dish of whipped proteins and other products.

Cakes and pastries, eclairs

Festive desserts made from biscuit, custard, puff pastry, shortcrust pastry with cream and candied fruits, as a rule, with a beautiful finish.

Halva, Turkish delight and other oriental sweets

All kinds of cookies, raisin-nut and starch-sugar products, common in the Middle East and Central Asia.

Candied fruits or sliced peels of oranges, watermelons, melons.

Chocolate

Confectionery made from crushed cocoa beans with the addition of other ingredients.

2. Nutritional value and consumer properties of confectionery

The high content of carbohydrates, proteins and fats, as well as polyunsaturated fatty acids and some vitamins, determines the significant value of confectionery. Due to their easy digestibility and the possibility of long-term storage (with the exception of some perishable species, such as cakes), they can be used to feed athletes during hiking. However, the consumption of confectionery products in large quantities can lead to health disorders such as obesity, diabetes and others.

Table 1. Calorie content of some products and products

Per 100 g of product			Carbohydrates
sugar cookies
Butter buns
Condensed milk with sugar

Chocolate products
Cakes
Strawberry jam

As we have already noted, confectionery products can maintain high quality for a long time, so they are used for food on hikes, excursions, for athletes, etc. Dietary and medicinal varieties of confectionery products differ from conventional ones in their chemical composition. In confectionery products intended for diabetic patients, sugary substances are replaced by sorbitol or xylitol. For patients with anemia, hematogen is introduced into the product - a source of iron and high-grade protein, for patients with goiter and for preventive nutrition of the elderly - sea kale - a source of iodine, alginic acid, microelements. Coffee is excluded from confectionery products intended for children, and the amount of cocoa is brought to the minimum possible.

All types of raw materials used for the manufacture of confectionery products are processed with magnets to extract metal impurities. The use of nut kernels affected by mold is not allowed. Sulphated fruits and berries and semi-finished products from them must necessarily undergo cooking or desulphurization in special apparatus so that the content of sulfurous acid in finished confectionery products does not exceed 20 mg/kg. Molasses, honey, syrups, etc. are filtered through special sieves. In halva, the content of saponin (a substance used as a foaming agent) should not exceed 300 mg / kg. Eggs intended for confectionery products undergo candling and sorting, before use they are washed in a 0.5% solution of soda ash and disinfected for 5 minutes in a 2% clarified solution of bleach, 0.5% solution of chloramine, etc., then washed with clean water. Waterfowl eggs (duck and goose) can only be included in the formulation of flour confectionery products exposed to high temperatures (for example, cookies).

Conclusion

The confectionery production process consists of several stages - dough preparation, molding, baking and packaging.

Most confectionery products are made up of sugar, molasses, fruits, other sweet ingredients, as well as various types of nuts, butter, flour, etc. These are mainly sweet high-calorie foods that are distinguished by their sweet taste, pleasant aroma and beautiful appearance.

In order to find new solutions for the preservation of useful substances, new processes for the production of confectionery products are being sought. An important direction in the development of baking cakes, muffins, rolls and other products is the use of sugar substitutes in order to reduce the calorie content of sweets.

A significant content of easily digestible carbohydrates, excellent taste and high energy value led to the widespread use of confectionery in nutrition, including children's. However, it must be borne in mind that the abuse of confectionery products leads to the development of obesity. With insufficient physical activity, a sedentary lifestyle, as well as diseases of the liver, gallbladder and biliary tract, pancreatitis, colitis, atherosclerosis, diabetes mellitus and other endocrine diseases accompanied by disorders of fat metabolism, the consumption of confectionery products must be limited. In confectionery products intended for diabetics, sugar is replaced with xylitol or sorbitol. Many confectionery products, especially those intended for children, are specially fortified by adding rosehips, black currants, carrot juice, and vitamin preparations.

List of used literature

1. Confectionery [Electronic resource]: http://ru.wikipedia.org/wiki/%D0% A1% D0% BB % D0% B0% D1% 81% D1% 82% D0% B8

2. Confectionery [Electronic resource]: http://www.amaras.biz/publ/1-1-0-1

3. Kuznetsova L.S. Confectionery [Electronic resource]: http://slovari.yandex.ru/dict/bse/article/00036/72000.htm

4. What awaits the Russian confectionery market in 2009? [Electronic resource]: http://www.abercade.ru/research/analysis/2238.html

Thesis of a chef

Traditionally, most chefs "bake" in college for three years. During this time, students learn not only how to properly cut carrots. They learn the technologies for preparing various dishes, learn how to determine the quality of products. From a cook who learns to cook only from recipe books, there is hardly any sense, so students are sure to spend a lot of time at catering establishments. Directly at the workplace, they study all stages of production.

The crown of a rich course should be the defense of a diploma by a graduate chef. The topic of the final qualifying work (WQR) may be the process of preparing a certain dish. Some names of diplomas - "Tatar Azu", "Goulash with Garnish", "Capital Salad" - awaken the appetite! Another topic might be the research and development of a technological process for preparing culinary products. Example: diploma "Organization of work of a cold shop".

Diploma work of a confectioner

Everyone loves sweets, but not everyone admits it. For some, more pleasure is not to eat, but to cook delicious and beautiful pastries, cakes or cakes. Such people join the confectioners shop. These are chefs who understand the proper preparation of desserts and pastries. The headings of their graduations sound like invitations to a holiday: "Preparation of confectionery: cakes and eclairs", "Honey Cake", "Flour confectionery".

A good WRC of a confectioner, like any cook, contains a number of mandatory elements. These include:

requirements for product quality, heat treatment of ingredients;
all technological stages that make up the process of culinary creativity;
rules for organizing the workplace;
conclusions with recommendations.

Important: Professional chefs should be experts in occupational safety, sanitation and hygiene. They should know, for example, what is the difference between special and sanitary clothing.

Diploma work of a pastry chef

Ask for help

No one requires you to limit your culinary energy to a niche area. If you want to learn how to create different dishes - from meat soups and dough products to airy desserts - and are not afraid of hard physical activity, then you can become a versatile specialist. A confirmation of your skills can be a project on the theme "Complex Lunch".

Sample thesis of a pastry chef

Let's figure out how a good Pastry Chef WRC should be arranged. Try to find a recipe for a dish that will impress the certification committee with its originality. Before writing a diploma, you should really understand all the nuances of its creation. Imagine how great it is to present a sample of a thesis by the profession of a pastry chef, where an interesting story about an elegant culinary masterpiece is combined with a meticulous description of all the technical details.

Let's take the cold Italian dessert Semifreddo as a theme. Every WRC begins with an introduction. Tell us in it what attracted you so much to this confectionery. Maybe you are going to improve the recipe of the dish? Then make this bold undertaking the main goal of your project.

Guided by the general rules for writing diplomas, then you need to plunge into the theory. For a third-year WRC, this part can be reflected in the introduction. You can highlight the history of the origin of Semifredo, describe the features of its manufacture.

The bulk of the thesis on the topic chosen by the pastry chef falls on the practical part. It needs:

submit a recipe with detailed calculations - how many ingredients and in what volume are required;
describe the entire technological process - the sequence of actions, the methods of processing products used;
tell how the dessert should be decorated and served at the table. The appearance of a sweet dish is no less important than its internal content;
take into account all the requirements for labor safety and equipment.

Important: In order to impress the professionals from the commission with the variety of your talents, you can describe the preparation of several recipes in your WRC. Example: graduation project on the long topic “Technology for preparing the dish “Pork roll with mushrooms and ham”. Technology for the preparation of confectionery cake "Honey"

Ask for help

After describing the practical chapters, it remains only to formulate a conclusion and compile a list of references. Be sure to complete it in accordance with the rules of your school.

An example of a conclusion to the thesis of a pastry chef

In the final part, the main stages of the WRC should be briefly summarized. Remind in a few sentences why you chose the Semifreddo dessert and how you prepared it. Also in a good diploma there is always an analysis of the results of practical exercises. Therefore, formulate conclusions about the resulting dish and try to give your recommendations to those who want to make Semifreddo on their own.

Ministry of Education and Science of Ukraine

Sevastopol Professional Trade and Culinary Lyceum

Thesis on the topic:

"Biscuit dough. Products from biscuit dough»

work designed to receive

qualification level

"pastry chef of the fifth category"

Completed:

Volkova Anastasia Alexandrovna

Accepted: teacher

Mashnina Olga Alexandrovna

Sevastopol

2013

Thesis plan for the profession "Confectioner of the 5th category"

Introduction.

Section 2. Organization of the work of the confectionery shop

Workplace organization

Crockery, inventory, equipment.

Documentation.

Section 3. Safety requirements and labor protection in the workshop.

Rules and regulations.

Instructions, normative documents.

Conclusions.

Applications (schemes, posters, natural samples, etc.)

Introduction:

One of the most important in the history of mankind is the art of cooking.

In the diet of a healthy person, in addition to the main dishes, there are various desserts, sweets, such as cakes, pastries, cookies, etc. Most people love sweets, so the task of technologists and confectioners is to prepare not only tasty, but also healthy confectionery. Baking a product partially changes the chemical composition of the raw materials, but the finished product is always a good source of proteins, carbohydrates and fats, which are so necessary for the human body.

At present, in addition to increasing the production of cakes and cakes, the expansion (updating) of the assortment and improving the quality of products to meet the taste and growing requirements of the consumer are coming to the fore. In pursuit of the goal of reducing the calorie content of confectionery products, it is necessary to use various fruits, which are a source of vitamins and minerals, when decorating cakes, and also to look for new directions in the production of confectionery products.

An important role in the further improvement of the quality of pastries and cakes is played by their artistic design. If earlier cakes were mainly decorated with roses, now images of other colors, various patterns and ornaments are also used. Cakes are made to order for children, using different thematic plots in the design.

Section 1. Preparation of confectionery raw materials for production

For the preparation of confectionery products, various main and auxiliary products are used, which, depending on their type, structure, and purpose, are subjected to preliminary preparation and processing.

The main types of raw materials in the confectionery industry are flour, sugar, butter, eggs. Along with them, dairy products, fruits, berries, nuts, wine, essences, baking powder, etc. are used.

The quality of raw materials entering production must meet the requirements established by state standards and specifications, and dyes - the requirements of current sanitary rules. In this regard, it is very important to properly organize the storage of raw materials and products.

In the pantry for storing dry products (flour, sugar, starch), a temperature of about 15 ° C and a relative humidity of 60-65% should be maintained. In a room where perishable products are stored, the temperature should not exceed 5 ° C. Raw materials received in frozen form are stored at sub-zero temperatures. Aromatic substances, as well as wines and compotes, are stored in a separate room to avoid the spread of their smells to other products.

Wheat flour- a powdered product obtained by grinding wheat grain. The following types of wheat flour are used:

Krupchatka;

Highest, first and second grades;

Rye, soy, oat and corn.

In confectionery products, flour of the highest, first and second grades is used.

Premium flour- very soft, finely ground, white in color with a slight creamy tint, tastes sweetish. Cakes, cakes, waffles, as well as the best varieties of cookies and yeast dough products are prepared from this flour.

Flour of the first grade- soft, but less fine grinding than premium flour, its color is white with a slightly yellowish tint. Gingerbread, cookies and products from yeast dough are baked from this flour.

Flour of the second grade- even coarser grinding, its color is white with a slightly yellowish or grayish tinge. This flour is used in small quantities in the manufacture of inexpensive varieties of gingerbread and cookies.

The quality of flour is characterized not only by its color, but also by its moisture content.

Humidity is essential for both the storage of flour and the preparation of products from it. Standard humidity is 14.5% (should not exceed 15%). All recipes are designed for this humidity. In addition, flour with high humidity creates favorable conditions for the development of molds. If a lump forms, then the flour has a high moisture content, if the flour crumbles in the palm of your hand, then its moisture content is normal.

The most important components of flour are proteins - gliadin and glutenin. During dough formation, they swell and form an elastic elastic sticky mass - gluten, which affects the structure of the dough. Depending on the content of gluten, flour is divided into three groups:

up to 28% gluten;

28 – 36%;

up to 40% gluten.

Flour with a low gluten content can be used to make biscuit or shortbread dough, and with a high content - yeast, puff pastry.

Good quality gluten has a cream color, it is elastic, does not stick to hands, resilient, able to absorb a lot of water.

Flour storage. Flour comes in bags. Before opening, they are cleaned of dust and cut open along the seam with a special knife. The flour is shaken out of the bags over the sifters.

Sifting flour allows you to remove impurities, the flour is enriched with atmospheric oxygen, which contributes to a better rise of the dough. If confectionery products are made from flour of different varieties or with the addition of starch, then mixing the flour is combined with sifting. Do not use flour stored in the cold immediately. It is brought into a warm room in advance so that it warms up to a temperature (inside) of 12.

Starch. - a heterogeneous substance of white color with a crystalline luster, when rubbed between the fingers it crunches - it consists of amylose and amylopectin.

Starch in flour contains up to 70%. When kneading the dough, the starch swells, and gelatinizes during baking. The most common starch is potato and corn. It gives the (short, biscuit) dough friability. It does not dissolve in cold water, at 65 - 70 it forms a paste. Moisture content of potato starch is 20%, corn starch is 13%. Starch is sifted like flour before use. Starch, like flour, absorbs odors, so it must be stored in dry rooms. When damp, starch acquires a bitter taste and becomes unsuitable for the preparation of confectionery.

Sugar is a white crystalline powder. Produced from sugar cane and sugar beets.

Sugar - sand contains 99.7% sucrose and 0.14% moisture, dissolves completely in water, has no foreign taste and smell, tastes sweet, dry to the touch. Due to the hygroscopicity of sugar, it is stored in a dry, ventilated room with a relative humidity of no higher than 70%, otherwise it becomes damp, becomes sticky and forms lumps.

Sugar gives taste to flour confectionery products, increases their calorie content and changes the structure of the dough. Sugar limits the swelling of the gluten, thereby reducing the water absorption capacity of the flour and reducing the elasticity of the dough. An increased amount of sugar thins the dough, the product turns glassy. Before use, sugar is sifted through a sieve with cells of no more than 3 mm, you can use a flour sifter.

Sugar syrup. Sugar syrups should be colorless and transparent. The solubility of sugar in water depends on temperature. A maximum of 2 kg of sugar dissolves in 1 liter of cold water, and up to 5 kg in hot water. Before use, syrups are filtered through sieves with cells of no more than 1.5 mm.

Powdered sugar it is used in the manufacture of creams, wafers, cookies, etc. it should be finely ground and sifted through a sieve before use to eliminate larger particles. In the absence of powdered sugar, it is prepared from granulated sugar by grinding. (1003kg sugar 1000kg powder).

Honey - natural - a product of processing by bees of flower nectar. The best for use in confectionery production is linden and acacia honey.

Honey is sweeter than sugar. Its humidity is 18%. It consists (in%) of glucose 36, fructose 37 and sucrose 2, and also contains aromatic white and mineral substances, dextrins.

Honey and fructose are used in the manufacture of gingerbread. Due to its pleasant aroma, it is also used to flavor syrups and in national confectionery products (baklava, etc.). Honey should be of a thick consistency, without foreign taste and smell. With prolonged storage, honey crystallizes. Crystallized honey is dissolved before use, bringing it to its original state in a water bath at a temperature of 50-60.

Before use, honey is heated to 40 - 50 and then filtered through a sieve with cells of 2 mm. Store honey in dry and cool rooms, if signs of mold appear, immediately heat it in a water bath at a temperature of 80-90.

Treacle caramel. It is a colorless or light yellow viscous, thick liquid obtained by saccharification of starch in the presence of acids. Molasses is used in the manufacture of lipstick and added to sugar syrups, which protects them from sugaring. The molasses introduced into the dough delays the process of hardening of finished products. Treacle is stored in wooden or metal barrels at a temperature of 8 - 12. Before use, it is heated to 40 - 50 to reduce viscosity and filtered through a sieve with 2 mm cells.

Eggs and egg products. Eggs are a high-calorie product widely used in the manufacture of confectionery products, containing proteins, fats, and minerals. Eggs, due to their properties, improve the taste of products, give them porosity. Egg white has binding properties, is a good foaming agent, retains sugar. This explains its use in the production of creams, marshmallows, air and some other types of dough. The volume of protein during whipping increases by 7 times, the addition of sugar reduces the volume by 1.5 times. The yolk of an egg is rich in proteins, fat, vitamins (A, D, E, B1, B2, and PP). Thanks to lecithin, the yolk is a good emulsifier. Yolks improve the structure of the dough, give a delicate taste to products. In the confectionery industry, only chicken eggs and their products are used. Depending on the mass and shelf life, eggs are divided into categories 1 and 2 and dietary. An egg is considered dietary within 7 days after being laid. The freshness of eggs is determined using an ovoscope. Then they are subjected to sanitary treatment: they are cleaned of adhering chips, straw and placed for processing in four-chamber baths. In the first bath, they are washed in warm water, the contaminated ones are washed with hair brushes; in the second - they are kept in a 2% solution of bleach, in the third - they are washed with a 2% solution of soda; in the fourth - rinse. Store eggs in a clean and cool room at a relative humidity of 80% for no more than 6 days. Eggs are broken into a separate bowl (no more than 3 - 5 pieces) and, after checking their good quality, they are poured into a common cauldron. Prepared eggs are filtered through a sieve with cells no larger than 3 mm. The mass of one egg can vary from 40 to 60 g; the basic weight of the egg is 40 g, all recipes are calculated for it. Eggs can be replaced with various egg products, however, in the manufacture of creams, substitution cannot be made.

Melange - a mixture of proteins and yolks (or some yolks or proteins), frozen in cans at a temperature of -18 to -25. The melange is defrosted immediately before use, and the jar is first disinfected. Banks with melange are thawed for 2.5 - 3 hours on a food warmer at 40 - 45. Melange is filtered through a sieve and used immediately. The shelf life of thawed melange is 3-4 hours.

Egg powder made from a mixture of proteins and yolks or from protein and yolk separately. The moisture content of the powder is 9%. You can store egg powder at a temperature of -2 to +10 for no more than a year, preferably in an airtight container. Before use, the powder is sieved and then dissolved in water (0.35 l of water per 100 g of powder). To dissolve the egg powder, first pour a little warm water (40 - 50) into it, mix thoroughly and, continuing to stir, pour in the rest of the water. After 30 - 40 minutes, the powder swells and, having previously filtered it, can be used. 10 g of egg powder and 30 g of water corresponds to the weight of a medium-sized egg.

Fats - a product widely used in the confectionery industry. They give products the taste of baking and friability, and in some cases are a baking powder. There are vegetable, animal and combined fats - margarine, cooking fats.

Butter made from cream. It contains up to 82.5% fat, vitamins A, D, E. The oil can be salted and melted, it should be free of foreign odors and flavors, evenly colored (from white to cream). If the surface of the oil is dirty or moldy, the oil is cleaned. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough. Butter increases the calorie content of products, improves taste. Unsalted butter can be replaced with salted butter, but with one exception - salted butter cannot be used in the manufacture of cream. In the manufacture of all confectionery products, except for puff, butter biscuit and cream, butter can be replaced with melted butter (1 kg of butter corresponds to 840 g of melted butter). It is recommended to store the oil at a temperature of 2 - 4 in a dark room in a carefully closed container - light and oxygen in the air spoil the oil.

Margarine obtained from animal and vegetable fats, cream, milk or water. Margarine is close to butter in taste and smell. In the confectionery industry, milk and cream margarine is used. Store it under the same conditions as oil.

Fats for deep-frying, or hydrofat, is obtained by artificial hardening of liquid vegetable fats or the fat of marine animals or fish. They should be free of foreign smell and taste. Melting point - 35 . Vegetable oils are limitedly used in the manufacture of flour confectionery products, as they are poorly retained in the dough. However, when frying products in a large amount of oil, sunflower, corn, soybean, cottonseed, olive, etc. oils are used. Mixtures of vegetable and animal fats are most suitable for deep frying, for example, a mixture of pork (30%), beef fat (30%) and vegetable oil ( 40%).

Candied fruit made from whole or sliced fruits. For this purpose, peels of citrus fruits, watermelons and melons are also used. Previously, these products are boiled in syrup in the same way as jam, and then glazed in tirage sugar.

Jam consists of whole berries or fruits boiled in sugar syrup. To obtain high quality jam, it is boiled repeatedly. The syrup has a thick consistency, berries or fruits are evenly distributed in it.

Jam prepared by boiling fruits - berry puree with sugar to a thick homogeneous consistency. Stored in barrels and boxes up to 6 months. At a temperature of 20. Fermented or moldy jam should be boiled again with sugar.

Jam does not retain the shape of fruits and berries, so it is boiled once until cooked. Store it in the same way as jam and jam.

nuts used in whole and crushed form in the manufacture of dough, fillings and when decorating products. Store nuts at a temperature of 0 to 4 and a relative humidity of not more than 75%.

F chestnut and hazelnut come to enterprises without shells. The best taste qualities are acquired during frying, for which they are placed in an oven for several minutes.

Almond There are two types: bitter, with a strong aroma, and sweet - less fragrant. Due to hydrocyanic acid and bitter taste, the amount of bitter almonds should not exceed 4% of the total mass. The almond kernel is used without being freed from the outer shell.

walnut nuts are used to make fillings, toppings, and decorations.

Peanut comes without a shell, it is fried before use. Replace almonds.

Cashew - nuts growing in tropical countries have a pleasant sweetish taste. Used in the manufacture of dough and for finishing products.

pistachios have a bright green color of the kernel and a pleasant sweetish, slightly oily taste. Used in chopped form for sprinkling pastries and cakes.

baking powder - these are products that emit gaseous substances that give the dough porosity. There are three groups of baking powder: biological (yeast), chemical (soda, ammonium carbonate) and mechanical (whipped proteins).

Biological leavening agents. Yeast is a microorganism composed of individual, immobile cells. Outside, the cell is covered with a membrane, inside it are the protoplasm and the nucleus. 1 kg of pressed yeast contains about 5 million of these cells. Under a microscope, a yeast cell resembles a grape. In the confectionery industry, both pressed and dry yeast are used. Fresh pressed yeast is light cream or light gray in color with a pleasant alcoholic smell. Humidity 11 - 12%, easily soluble in water. Yeast is dissolved in warm water (30 - 35) and filtered through a private sieve. Dry yeast goes on sale in the form of powder, grains or tablets. They have a yellowish - gray color and a moisture content of 8 - 9%. In a closed container in a dry place, dry yeast can remain active for a year. 100 g of dry yeast is mixed with 1 kg of flour and diluted with 3 liters of warm water (25 - 27), after an hour they can be used to make sourdough.

Chemical leavening agents. Drinking soda is a white crystalline powder with a salty taste. The action of soda as a baking powder is based on the fact that when acid is added or heated, it releases carbon dioxide, which loosens the dough. Soda is sifted or dissolved in cold water and filtered. You should strictly monitor the dosage of soda. Ammonium carbonate is a white crystalline powder. When heated and acid is added, it decomposes, resulting in the formation of carbon dioxide and ammonia. Before use, ammonium is dissolved in water (1:4) at a temperature not exceeding 25.

Mechanical disintegrators. These include products containing surfactants that form a thick foam when whipped: for example, egg whites, cream.

Taste and aromatic substances. There are natural and synthetic. Natural flavors include flavors obtained from processed products of cocoa beans, coffee, fruit and berry syrups, wines, etc. Synthetic flavors are obtained by a chemical method.

Vanilla - unripe pods of a tropical plant long
15-25 cm, with a characteristic strong aroma due to
the presence of vanillin (up to 3%) and other aromatic substances.
Vanilla is used in ground form or in the form of an alcoholic extract.
for flavoring creams and fillings.
Vanillin is a synthetic white crystalline powder with
very strong aroma. The aroma of vanillin is so strong that
it should be put into the product very little. Therefore, in order to ensure
correct dosage, you should use a solution of vanillin or
vanilla powder.

Food essences - solutions of mixtures of natural and
synthetic fragrances in water or alcohol. Possess strong
aroma. Rum, vanilla, lemon,
orange, almond, punch essences, etc. Store them in
glass bottles with ground stoppers in baskets or boxes with
sawdust in a cool dark room.

Food acids. Tartaric acid is obtained from waste
winemaking in the manufacture of grape wines, has the form
colorless crystals or powder.
Tartaric acid should be dissolved in water at
1:1 ratio, i.e. for 100 g of acid you need to take 100 g of hot
water (70-80c). In the manufacture of confectionery, the dosage
dissolved acid, indicated in the layouts of the recipe book,
doubled, i.e. instead of 2 g of acid, you need to take 4 g of the solution.

Citric acid is produced by the fermentation of sugar by a fungus.
or a discharge from a lemon. Appearance, use and
the storage of citric acid is the same as that of tartaric acid.

2. Organization of the workshop

2.1. Workplace organization

A confectionery shop for baking bakery and flour confectionery, cakes and pastries is organized at large and medium-sized public catering enterprises that supply a wide network of small enterprises with their products. The workshop is part of the procurement enterprises.

For the normal introduction of the technological process in the confectionery shop, there should be the following departments: dough kneading, dough cutting, baking, product finishing, preparation of cream, minced meat, pantry of daily food supply, containers, washing (for eggs, dishes, containers), expedition.

Workplaces for confectioners are organized in accordance with the technological process for the preparation of flour confectionery. The technological process usually consists of the following stages: storage and preparation of raw materials, preparation and kneading of dough, formation of products, preparation of finishing semi-finished products, fillings, baking, finishing and short-term storage of finished products.

Proper arrangement of equipment, preparation of workplaces, equipping them with the necessary equipment, utensils and vehicles, uninterrupted supply of raw materials, fuel, electricity during the shift are important factors in the economic use of working time, ensuring the rational organization of labor and mechanization of labor-intensive processes.

In the pantry of the daily supply of food, chests, racks, understuffs are installed, and a refrigerator is equipped. For weighing products, scales with mass measurement limits from 2 to 150 kg and measuring utensils are used. Here they also prepare raw materials for production (dissolving and dosing salt, sugar, breeding yeast, cleaning oil, removing packaging, etc.) These operations require staffing jobs with small and complex mechanization, inventory, tools and transport devices.

Eggs are processed in a special washing compartment, where an ovoscope and a bath with four compartments are installed for their sanitization.

Before kneading the dough, the flour is sifted in a separate room or directly in the dough mixing department, if possible far from other workplaces, so that other finished confectionery products do not “dust” (there are special sifters with swinging and fixed sieves). Flour sieving equipment must have a local ventilation suction with a filter to remove dust. Flour is stored on wooden racks in bags and, if necessary, is poured into the hopper of a sifting machine, while foreign impurities are removed and the flour is enriched with atmospheric oxygen. Flour can be sifted directly into a mobile bowl or plastic measuring barrels with a lid. Premises for kneading dough are equipped with machines with bowls of various capacities. The dough is kneaded on a dough mixer. The products that make up the dough are placed in a bowl, rolled up to the machine and kneaded the dough. If there are no dough mixers, you can use wooden bowls - lari, which, having covered with a lid, are used as cutting tables.

Further preparation of products for baking takes place at specially equipped workplaces for dosing dough and shaping products. These operations can be performed at one workplace.

The dough portioning room is equipped as follows: a table, a dough divider, a chest for flour (under the table), a box for knives (in the table), dial scales are installed. They also provide a place for a mobile bowl with dough. The dividing and rounding machine divides the dough into pieces of a certain weight and rolls them into balls, which facilitates the very laborious work of weighing and rolling each portion of the dough.

To roll out the dough, tables with tool cabinets and retractable chests, a dough sheeter are used. Currently, a machine is used that not only rolls the dough of the required thickness into two strips, but also doses the filling between them and forms the product.

The workplace for the design of products is equipped with tables (with sliding chests for flour, tool boxes), mobile racks and racks-lockers, wall racks. Mobile racks are necessary for the delivery of products from the place of molding to the place of curing (or proofing department), to baking ovens, and then to the cooling department. More convenient are shelving cabinets in which the products do not wind up and do not dry out during aging, as well as wall-mounted shelving in the form of brackets or "studs" on hinges.

In the process of preparing minced meat (fillings) and finishing semi-finished products, a stove, grinding devices, mobile bowls, stools for boilers, and a cooling table for making fondant are used.

To prepare lipstick, a production line is organized, consisting of an electric stove, a boiler, a special table and a beater. The table cover is metal with sides and under it are two pipelines with hot and cold water. One of the side boards bordering the inclined tray is made removable.

The baking department is equipped with confectionery cabinets and ovens with electric, gas and, less often, fire heating.

In large workshops, high-performance KEP-400 ovens are installed, into which a rack trolley with 25 baking sheets is rolled; products are baked at the specified parameters for each type of dough. Time and temperature are controlled by automatic devices. Products are aged, baked and cooled on the same mobile racks, i.е. the technological process becomes continuous. Furnaces are installed in a row (section) and local ventilation is installed.

Baths with three compartments and a sterilizer are installed in the washing room for washing tools and inventory. Racks are located next to the washing baths. In large workshops, a machine is used to wash functional containers. Confectionery bags are dried in an electric dryer.

Finished confectionery products are stored in the expedition, which is equipped with refrigerators, racks, scales and production tables.

2.2 Crockery, inventory, equipment.

For smooth operation, the confectionery shop must have a variety of equipment, utensils and tools in sufficient quantities: rolling pins, a sieve, stainless steel pans of various capacities, stove-top boilers, baking sheets, scales, molds, confectionery sheets, knives, recesses, mortars, pastry bags with a set tips, measuring cups, hair brushes, colanders.

From the inventory in the confectionery shop should be:

Sieve (in sufficient quantity);

Pans (of various capacities made of stainless steel);

Surface boilers;

baking sheets;

Rolling pins (simple and with various patterns);

Scales;

Molds (various types);

confectionery sheets;

Pastry bags with nozzles (various shapes)

Notches.

Equipment: flour sifters, molding, dough mixing, dough sheeting machines. All boilers must be labeled

For the design of confectionery, plastic or tin tubes are used, which are inserted into bags (made of dense fabric), special syringes and other tools.

For dosing the dough, use a table, a long-rounding machine or a dough divider, a chest for flour, scales.

The dough divider divides the dough into pieces of a certain weight and rolls them into balls.

To roll out the dough, you need tables with cabinets (for tools) and retractable chests, a dough sheeter, and a refrigerator. In small workshops, instead of rolling machines, a device is installed from two rollers, one of which can be raised and lowered by adjusting the distance between the rollers.

The workplace for forming products is equipped with tables, mobile racks. Mobile racks are needed to deliver products from the place of molding to the place of storage, to the baking ovens, and then to the cooling departments. Racks-cases are more convenient, in which products do not wind up and do not dry out during proofing.

Finishing of confectionery products, this operation is carried out at enterprises mainly by hand.

For its implementation, various devices are used. For coating with cream, cakes and pastries, use a large and small spatula.

A pastry bag is used to fill the cakes with cream. Tips of various shapes are used to apply various patterns on pastries and cakes.

To speed up the drying of pastry bags, a special double-leaf stainless steel dryer is used.

The preparation of syrups, creams, whipped proteins, sweets is carried out at a separate workplace, which is equipped with small tiles, on which confectionery boilers are installed. Open steam and electric gravy kettles without lids are used for cooking syrups and sweets.

Finished confectionery products are placed in trays and stored until they are sold, in a separate room - an expedition equipped with racks. Trays are delivered to the expedition on mobile racks.

2.3 Documentation.

In the confectionery shop there should be flow charts And a collection of recipes for flour and confectionery products (1985).

3. Safety requirements and labor protection in the shop.

3.1 Rules and regulations.

Health and safe working conditions in confectionery shops are provided by the law on labor protection (1992) according to the law, workers enter into an agreement with the administration. The contract contains the main provisions on labor, wages, production rates, working time and rest time.

The administration is obliged to introduce modern safety requirements, prevent industrial injuries, and ensure sanitary and hygienic conditions at work. The layout of a public catering enterprise, the dimensions of the premises of the confectionery shop are determined according to the current standards, which ensure safe and optimal working conditions for confectioners.

Correct and sufficient lighting plays an important role. The most favorable for vision is natural light. The ratio of window area, floor area should be one to six, and the greatest distance from the windows can be up to eight meters. Artificial lighting is used in rooms that do not require constant monitoring of the process (operation, storage facilities). The shop also needs emergency lighting. In large enterprises, the management of labor protection is assigned to the deputy director, in other enterprises to the manager. In confectionery shops, the management of labor protection is also assigned to the head of the shop. For new entrants, the head of the shop is obliged to conduct an introductory briefing. To consolidate and test knowledge and skills in practice. Unscheduled briefing is used when changing the technological process or when purchasing new equipment, each worker of the workshop must comply with the state standard for sanitation and hygiene.

There should be no drafts in the workshop, the floor should be flat and not slippery, the corners of production tables and bathtubs should be rounded.

It is allowed to carry weights: up to 18 years old - boys 12.6 kg

Girls 6.3kg Over 18 years old - boys 20kg

Women 10, constantly around 7kg

You can not clutter up the aisles at the workplace with dishes and containers.

3.2 Instructions, normative documents.

Law of Ukraine on labor protection (No. 2695 - XII of 14.10.1992)

Law of Ukraine on public health protection.

Law of Ukraine on ensuring sanitary and epidemiological
well-being of the population (No. 2695 - XII of November 24, 1994).

Section 4. Products from biscuit dough.

Biscuit cake with cream and strawberries

Cake "Pancho"

Cake "Pink dream"

Cake "Pearl tablecloth"

Biscuit cake with cream and strawberries.

4 sheets of puff pastry, 5 g butter for brushing, 25 g melted butter, 300 ml whipped heavy cream, 225 g strawberries, powdered sugar for dusting

FOR THE BISCUIT:

4 eggs, 115 g flour, 115 g fine-grained sugar, 50 g melted butter, 2 g salt.

Cooking technology:

Brush with oil and line a 20 cm springform pan with baking paper. Preheat the oven. Now we are making a biscuit. Beat the eggs with sugar in a hot water bath until thick foam. Remove from heat and cool while continuing to beat.

Gradually mix half of the flour sifted with salt into the egg mass. Pour the melted butter into the batter along the sides of the bowl in a stream, stirring constantly. Add the rest of the flour. Pour the batter into the mold and bake for 35 minutes until golden brown. Cool the biscuit on a wire rack. Lay the dough sheets on top of each other, after brushing with melted butter. Cut out 6 circles with a diameter of -6.5 cm from the dough, moisten the middle with water. Make "bags" out of the circles. Squeezing them tightly in the middle, open the edges to make flowers. Cut out a circle with a diameter like a mold from the remaining stretch dough. Put

it and flowers from the dough on a baking sheet, bake for 8-10 minutes. Cool. Cut the biscuit into 3 layers and brush them with whipped cream. Set aside 6 tubers, cut the rest in half. Spread them on top of the cream in two layers. Place all biscuit layers on top of each other. Lay the pie crust on top, sprinkle with powdered sugar. Arrange the dough flowers on the cake. Cut the reserved strawberries and arrange them in a fan between the flowers.

Cake "Pancho"

Honey - 2 tablespoons; wheat flour - 2.5 cups; egg - 2 pcs; butter - 100 g; sour cream - 3 tablespoons; sugar - 1 cup; cocoa - 3 tbsp.

Chocolate glaze: cocoa powder - 4 tablespoons; milk - 2 tablespoons; sugar - 4 tablespoons; butter (without vegetable additives) butter - 50 g.

Sour cream: sour cream - 1 cup; granulated sugar - half a glass.

Cooking technology:

Grind eggs with sugar and add cocoa. We put honey, sour cream, melted butter, knead. Then add flour and mix again. We divide the resulting dough into about three parts. We bake each part in a round form, greased with oil. We cool the finished cakes. To prepare the cream, beat sour cream with sugar in a mixer or blender. Lubricate each biscuit cake with cream; lay, slightly pressing, on top of each other. To cook the glaze, pour milk into a saucepan, put on fire, add granulated sugar, butter, cocoa; stir. Bring the mixture to a boil. We cool.

With the resulting "hot chocolate" we coat the top and sides of our cake.

We put it in the refrigerator so that the icing freezes, and the biscuit cake is soaked with cream.

Cake "Pink dream"

for a biscuit: flour - 1 cup, eggs - 4-5 pcs, sugar - 1 cup (200 g)

for cream: butter - 200 g, condensed milk - 7 tbsp. spoons, syrup - 1-1.5 tbsp. spoons

Mastic decoration:

Roses and cake topper.

Cooking technology:

Bake a biscuit, cool and remove from the mold. Keep the biscuit cake for at least 8-12 hours, then cut lengthwise to make 2 cakes and soak in syrup.

Prepare a butter cream with condensed milk, adding a little raspberry syrup to the cream during cooking to get a pink color.

Lubricate the soaked cakes with cream and lay on top of each other. Gently spread the cream on top of the entire cake. The surface of the cake needs to be even.

Gently cover the cake with a rolled layer of mastic, and cut off the excess with a regular or curly knife.

Put the finished cake in the refrigerator for soaking for several hours and decorate with roses, a mastic bow, gluing them with a drop of water.

Cake "Pearl tablecloth"

for biscuit 1: flour - 200, eggs - 4-5 pcs, sugar - 200 g)

for biscuit 2: flour - 200, eggs - 4-5 pcs, sugar - (200 g) cocoa - 50g

for cream: sour cream - 500 g, sugar - 150 g

decoration: sugar mastic (cake coating and balls)

Cooking technology:

Bake a biscuit, cool and remove from the mold. Keep the biscuit cake for at least 8-12 hours, then cut lengthwise to make 2 cakes and soak in syrup. Do the same with the other biscuit.

To prepare sour cream for the cake, beat sour cream with sugar using a whisk or mixer until smooth.

Lubricate the soaked cakes with cream and lay on top of each other. Gently spread the cream on top of the entire cake. The surface of the cake needs to be even. Sprinkle the cake with chocolate and white biscuit crumbs.

Roll out the paste in a thin layer. Carefully cover the cake with a rolled layer of mastic to make a tablecloth, and cut off the excess with a regular or figured knife.

Put the finished cake in the refrigerator for soaking for several hours and decorate with mastic balls and napkins, gluing them with a drop of gelatin.

For the cakes listed in the section, all kinds of finishes are used: icing, cream, fruits, candied fruits, jelly, mastic, icing.

To give cakes a beautiful appearance, cakes are decorated and shaped after baking and cooling.

Cakes are impregnated, glued. The surface is smeared with jam cream or glazed with lipstick or icing. Decorate with various patterns using a pastry bag, mastic, marzipan, candied fruits.

The sides are separated with cream or sprinkled with crumbs.

Section 5. Quality requirements. Conditions, terms of implementation.

Storage of pastries and cakes is carried out with the requirements of the industry standard. The warranty period of storage is set:

With and without fruit finish protein cream: 72h;

With buttercream: 36 hours;

With custard: 6 hours;

With whipped cream: 7 hours.

Cakes must be stacked in trays or on sheets.

Sheets are placed in wooden boxes. Sheets and trays can be metal with anti-corrosion coating or wooden, covered with food varnish or other material approved for use by the Ministry of Health of Ukraine.

The bottom should be lined with parchment. On boxes with cakes there should be a marking: .

Name of the manufacturer,

Product name,

Net weight,

Date and time of manufacture and shelf life.

Delivery is carried out, in accordance with sanitary rules, in dry closed vehicles. Do not transport together with products with a pungent odor.

Cakes must be accepted with the technical control of the manufacturer.

Output:

In modern conditions, public catering is gradually moving to the path of industrialization. Modern enterprises equipped with modern technical means are being created; the scientific organization of labor and production is being introduced. Flour culinary and confectionery products occupy a large place in the assortment of public catering enterprises.

These products are of great variety and high quality. At present, along with the need for a worldwide increase in the production of cakes and pastries, the expansion (updating) of the range and improving the quality is coming to the fore to meet the improving taste and growing consumer demands.

Searching for new taste properties of products, it is necessary to apply various combinations of already used semi-finished products and raw materials. An important role in the further improvement of the quality of cakes and especially cakes is played by the artistry of their design. High-calorie cakes and pastries should not only serve as an excellent food product, but also decorate the table, making it attractive, and sometimes splendor.

Section 6. List of used literature

Buteyskis N.G., Zhukova A.A. Cooking flour
confectionery. "Economics", 1988

Markhel P.S., Gopenstein Yu.L., Smelov S.V., Production
pastries and cakes. "Economics" 1974

Shimolin V.I., Sweet tooth. Minsk "Polymya", 1988

4. Buteykis N.G., Organization of production of enterprises
Catering. "Economics", 1990

Lurie I.S. "Technology of confectionery production" Moscow
"Economics" 1984

Bogdanova M.A., Smirnova Z.M., Bogdanov G.A. Equipment
catering establishments. Moscow "Economics", 1986.

Pokrovsky A.A., Brovkin S.I., “A book about tasty and healthy
food "Moscow VO" Agropromizdat "1988

Ol i ynik O.M., “Foundations of physiology and logic and gi gi eni kharchuvannya” Lvov
1998

9. Vinokurova A.E. "Fundamentals of the protection of practice" Kov 2005.

10. Kovalev N.N. "Stories about Russian cuisine" Publishing house
"ISIDA" 1992

11 .

We hope that you have already tried to plunge into the magical world of sweets, accompanied by the book "Your Confectionery" and that your first (or far from the first) culinary experiences were appreciated by your friends, relatives and, of course, you liked yourself.

Probably, you yourself, in the process of cooking, realized that all the endless variety of the world of confectionery products is far from being limited to the recipes contained in this book. Although, of course, we tried to choose the best recipes, using which, even with a small selection of products, you can create a real miracle according to all the rules of a home confectionery, which is in no way inferior to the creations of professionals. In the kitchen there is always a place for experiment - try, invent! And useful tips, various information and recipes of the book "Your Confectionery" will become your most reliable companion in the country of sweets.

But it should be remembered that the main component of a well-prepared dish, no less important than, for example, a good recipe or even the quality of the products, is the good mood of the confectioner himself. If you are angry with others or just something irritates you - it is better not to try to cook any delicious dessert.

Perhaps the process of cooking itself will help you calm down, but your negative emotions will be transferred to the food you have cooked. First, try to calm down, do some favorite thing that will relax you, calm your frustrated nerves. And only then head to the stove.

Sweets prepared with joy, especially for a loved one, according to authoritative scientists, contain large amounts of hormones of happiness. Watch the expressions on your friends' faces as they try your confectionery art. And the pleasure that will certainly be reflected on their faces will be your reward for your labors. If they begin to slowly throw cookies under the coffee table - do not despair! Perhaps the experiment with pepper filling was too bold, but next time you will succeed.

Now, if, God forbid, boredom overcomes you, those confectionery delights that you can cook with your own hands, having acquired all the necessary equipment for this, will serve as an effective remedy against it. Let the soufflés, lozenges and sweets coming out of your hands be an island of joy and happiness for you and your friends amid the monotonous sea of everyday life, and let them paint gray days in all the colors of the rainbow.